Summer Strawberry Salad
"I was asked to take a salad to a backyard get-together and didn't want to just take the same old thing, so I came up with this recipe, which combines features of several different salads I've had in the past. Look for my recipes for balsamic vinaigrette and creamy orange soy dressings on this site. Both are excellent with this salad."
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Ingredients25 m servings 423 cals
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
- Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.
Per Serving: 423 calories; 35.9 g fat; 19.4 g carbohydrates; 13.3 g protein; 25 mg cholesterol; 353 mg sodium. Full nutrition
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